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In the Oven: Green Tea Smoothie

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Our ovens are getting a week off — but you’ll need to get out your blenders for some green tea smoothies! Posting date is September 8.

Green Tea Smoothie
Author: Matt Lewis & Renato Poliafito
Serves: Two 8-oz. smoothies
Ingredients
  • 2 huge scoops (about 2 cups) premium vanilla frozen yogurt
  • 1⁄2 cup plain soy milk
  • 1⁄2 cup chopped honeydew melon
  • 1 tablespoon unsweetened matcha powder
Instructions
  1. Put the yogurt, soy milk, honeydew melon, and matcha powder in a powerful blender. Blend until smooth. Pour into two chilled glasses and serve immediately.

 

 

In the Oven: Chocolate Stout Milkshake

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We’re going to step away from our ovens for a week and create some delicious boozy shakes next. Easy, but sure to be delicious and refreshing. Posting date is July 28!

Chocolate Stout Milkshake
Author: Matt Lewis & Renato Poliafito
Serves: 2 (8-ounce) servings
Ingredients
  • 2 huge scoops (about 2 cups) premium chocolate ice cream
  • 1⁄2 cup whole milk
  • 1⁄4 cup very cold chocolate stout
  • 1 tablespoon malted milk powder
Instructions
  1. Put two tall (8-ounce or larger), heavy glasses in the freezer while you make the milkshake.
  2. Put the ice cream, milk, stout, and malted milk powder in a powerful blender. Blend until smooth. Pour into the chilled glasses and serve with spoons.

 

In the Oven: Espresso Martini

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For our first recipe in the new year: no need to turn on your ovens to make this after-dinner drink. Posting date is January 13.

Espresso Martini
Author: Matt Lewis & Renato Poliafito
Serves: 2 martinis
Ingredients
  • 2 espresso beans
  • 2 ounces (2 shots) room-temperature or slightly cold freshly brewed espresso
  • 4 ounces vanilla-flavored vodka
  • 2 ounces coffee-flavored liqueur (such as Kahlúa)
Instructions
  1. Put two martini glasses in the freezer to chill for up to 1 hour.
  2. Put one espresso bean in the bottom of each glass.
  3. Pour the espresso, vodka, and coffee liqueur into a shaker filled with ice and shake vigorously. Strain into the glasses and serve immediately.

 

In the Oven: Vanilla Bean Affogato

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Our next recipe is Vanilla Bean Affogato – super simple, just hot coffee and cold ice cream. Make your own ice cream or purchase, this is sure to be high reward for little effort. Posting date is September 23!

Vanilla Bean Affogato
Author: Matt Lewis & Renato Poliafito
Serves: 4 servings
Ingredients
  • 1 pint premium vanilla ice cream
  • 1 vanilla bean
  • ½ cup freshly brewed hot espresso
Instructions
  1. Divide the ice cream among 4 wide-mouth tumblers or serving bowls. Put the tumblers in the freezer while you prep your espresso.
  2. Cut the vanilla bean in half lengthwise and, using the tip of the knife or a small teaspoon, scrape the seeds of the vanilla bean into the hot espresso. Stir gently.
  3. Slowly pour the espresso mixture over the ice cream in the tumblers. Serve immediately, with small spoons.

 

In the Oven: Baked Brown Cow

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Step away from your ovens, bakers, because we’re making boozy ice cream floats next. Stick with the recipe and use coffee-flavored liqueur, or mix it up. Posting date is May 6!

Baked Brown Cow
Author: Matt Lewis & Renato Poliafito
Serves: 2 servings
Ingredients
  • 3 ounces dark chocolate (60 to 72% cacao), coarsely chopped
  • ¼ cup plus 1 tablespoon heavy cream
  • 2 huge scoops (about 2 cups) premium vanilla ice cream
  • 2 shots coffee-flavored liqueur (such as Kahlúa)
  • Freshly grated nutmeg
Instructions
  1. Put the chocolate in a small heatproof bowl. In a small pot, bring the cream just to a boil. Immediately pour it over the chocolate. Let the mixture stand for 1 minute, then stir until smooth. Spoon about 2 tablespoons of the chocolate mixture into the bottom of an old fashioned glass. Using the back of the spoon, spread the sauce evenly in the bottom and slightly up the sides of the glass.
  2. Divide the ice cream between the glasses and let stand for about 5 minutes to melt slightly. Pour one shot of Kahlúa over each serving and garnish with a dusting of nutmeg. Serve immediately, with big ol’ spoons.

 

In the Oven: Adult Hot Chocolate

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Next up, more chocolate – but in drinkable form. This one isn’t for the kiddos since it’s got a splash of amaretto in it – but you could always leave it out. Posting date is February 11!

Also note that we’re making vanilla marshmallows after this, so if you like marshmallows in your hot chocolate, you might want to tackle both at once.

Adult Hot Chocolate
Author: Matt Lewis & Renato Poliafito
Serves: 2 servings
Ingredients
  • 2 ounces good-quality milk chocolate, coarsely chopped
  • 5 ounces good-quality dark chocolate
  • (60 to 72% cacao), coarsely chopped
  • ½ cup boiling water
  • ¾ cup whole milk
  • ¼ cup heavy cream
  • 1 tablespoon maple syrup
  • 2 tablespoons amaretto liqueur
  • Simple Vanilla Bean Whipped Cream (page 103), optional
  • Crushed amaretti cookies, optional
Instructions
  1. Put the chocolates in a small heatproof bowl.
  2. Pour the boiling water over the chocolate, and make sure most of the chocolate is submerged. Let the chocolate sit for 1 minute, then whisk until smooth. Set aside.
  3. In a small saucepan over low heat, bring the milk, cream, and maple syrup just to a simmer. Pour the chocolate mixture into the milk mixture and whisk until combined. Turn the heat up to medium and cook, whisking constantly, until the mixture is just about to boil. Add the amaretto, stir one more time, and ladle into two mugs. Top with whipped cream and crushed amaretti cookies, if desired, and serve immediately.

 

In the Oven: Cinnamon Mocha

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Another week with no need to turn on your ovens… Next up on the schedule is cinnamon mochas! Posting date is December 3.

Cinnamon Mocha
Author: Matt Lewis & Renato Poliafito
Serves: 2 (8-ounce) servings
Ingredients
  • 1⁄4 cup plus 2 tablespoons dark unsweetened cocoa powder
  • 1⁄4 cup sugar
  • 1 teaspoon cinnamon, plus more for garnish
  • 2 long shots freshly brewed espresso
  • 2 cups whole milk
  • Simple Vanilla Bean Whipped Cream (page 103), optional
Instructions
  1. In a small heatproof bowl, whisk together the cocoa powder, sugar, and cinnamon. Slowly add the hot espresso and whisk until the mixture is smooth.
  2. In a medium saucepan, heat the milk over medium heat. Add the espresso mixture and whisk until combined. Stirring constantly, bring the mixture to a boil, then remove from the heat.
  3. Divide the mocha evenly between two mugs and top with whipped cream, if desired, and a dash of cinnamon. Serve immediately with a small spoon.